If you find the paste a tad on thick side, add a tiny bid of water, or better yet, olive oil. Many pizza places use a base of olive oildown on the dough first, so..... why not add a bit in and thin it out.

Let's us know how it goes, and take a few pix.

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Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Yes I would definately water it down. Paste tends to be a bit more bitter than sauce in it's taste and if not thinned down can exceed the flavor limits. The thicker it is the more you tend to put on trying to get coverage. Water works well, or oil as stated although becareful that it doesnt take to much oil or again you can kill the flavor. Lots of pizza pubs use a paste base as it tends to be an economical way of buying it in bulk.